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Black-and-White Ice Cream Tart

This frosty dessert is infinitely adaptable: Trade the vanilla ice cream for chocolate, mint chip, or your favorite flavor.

  • prep: 15 mins
    total time: 4 hours 30 mins
  • servings: 8

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Ingredients

  • 24 chocolate sandwich cookies (about 10 ounces)
  • 1 tablespoon butter, melted
  • 2 pints vanilla ice cream, softened (see note, above)

Cook's Note

Let ice cream stand at room temperature 30 minutes, or microwave it in 10-second increments until spreadable.

Directions

  1. Step 1

    Coarsely chop 6 cookies; set aside.

  2. Step 2

    Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.

  3. Step 3

    Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.

  4. Step 4

    To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.

Source
Everyday Food, March 2007

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Reviews (3)

  • kitchenchild 24 Aug, 2011

    This is the quickest, simplest, and chicest ice cream dessert in my summer deserts recipe file. I've made mint and chocolate, double-vanilla, and double-chocolate versions so far. All have been anticipated with mouths watering and compliments given afterwards. I bake pies and tarts and this is one of the most perfect recipes from "Everyday Food". This (2011) summer will be an orange-vanilla version with creamsicle Oreos and vanilla ice cream. Memorial Day 2012 will feature this version.

  • psofey 17 May, 2011

    Loved this recipe for minimal ingredients and fuss; delicious too. However I thought the whole cookies were too hard to crack with a fork after they were frozen. I'd make this again, omitting the whole cookies layer on the bottom.

  • mslo_alexis 8 Jul, 2008

    I made this dessert last night and it couldn't have been easier. I love the idea of adding an extra layer of cookies on top of the crust -- it helped to keep the ice cream from gathering bits of the crust when spreading it.